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By now you’ve probably seen the infomercial for the Magic Bullet. Touted as “the ultimate party machine” the Magic Bullet is a small blender like appliance that chops and smoothies in seconds flat. While the infomercial paints the lead couple as the ultimate perky party couple pushing the.best.party.invention.ever. on their friends, one always wonders after seeing these types of things if it’s really all that. Fortunately you have me to tell it like it is. Today I’m reviewing the Magic Bullet Platinum Pro.
Test 1: My Morning Smoothie
Is it the ultimate party machine? I don’t know to be honest, because I haven’t used it for any parties. I can see where it can come in very handy, however. The first thing I did with my Magic Bullet was make my morning smoothie. This may seem like a simple thing, but my morning smoothie has to come out perfect. It has to be tasty and filling so I won’t be tempted to nosh as I work at home the whole day. Would the Magic Bullet handle the task as well as my blender? It did – and faster and neater! Test number 1 left me impressed.
Still, we needed to gather more data. One great smoothie does not a party machine make. I brought it out for guacamole night.
Test 2: Guacamole Night
Guacamole night is what my son calls our weekly Mexican night. We have fajitas or tacos or quesadillas and it’s my almost six year old’s job to make the guacamole – he uses a potato masher. Yesterday we threw all the ingredients in the Magic Bullet and in about 10 seconds we had a nice, smooth guacamole. I don’t know if it’s the Magic Bullet or we just got it right, but my whole family agreed, it was the best guacamole we ever made. Oh and I also used the Magic Bullet to grate the cheese. It worked just fine.
I like my Magic Bullet. It did everything I wanted and takes up less space then a blender. Unless you use the blender attachment – but it’s still not as big and bulky as a normal blender. There aren’t 500 buttons to negotiate, either. It’s very simple to use. Another thing I like is how you can blend in the same mug you’ll drink from. That means you’re not washing 100 different parts. Our dishwasher doesn’t work, so anything that saves dishwashing time is alright in my book.
Storage Issues
If I had a nit to pick it’s all the parts. See, I’m storage challenged. I live in a small house with hardly any counter space and inadequate cabinetry. I always said I wouldn’t be like my mother in law who stores things in her oven and dishwasher, but guess what? I do. The Magic Bullet has a lot of parts. The blender, mugs, container and base all need somewhere to go. I can either leave it all in the box and take it out every time I need it – and leave the box in the basement, or I can figure out what to do with all the cups and lids and blender and blades…you get the picture. Some sort of handy storage unit would be ideal.
At $100 I think it’s worth it. Especially when you consider it comes with a blender, mugs, containers, lids, shakers and more. I also appreciate how the base and container take up a lot less space on my counter. The Magic Bullet Platinum Pro does what it promises. It may not take 10 seconds to whip up a batch of guacamole, but 20 seconds is fine by me. Unlike with my blender. I’m not constantly stopping and stirring. I wish I had it two weeks ago when I made hummus.
Win a Magic Bullet Platinum Pro
Think you’d like to try out the Magic Bullet for yourself? You’re in luck because the Magic Bullet people are letting me give one away! I’m going to make you work for this one though…
Post your favorite party dip recipe in the comments and I’ll pick a winner at random. We’ll all be winners as we share some great recipes.
You have two weeks – until April 3rd, 2008!
Good luck!
Powdered Sugar
I love all the dips and omelettes, but one thing that I loved making in my old magic bullet that broke and I’ve not seen made or mentioned anywhere.
is making powered sugar or powdered salt.
I ran out of powdered sugar and in a flash had as much as I needed using my bullet. Put some sugar in the large cup and use the pulse method until the right consistency.
I love very fine salt on my pumpkin seeds but could never figure out how to get it, so I figured I’d give it a go in the bullet and sure enough, I got the pumpkins seeds I wanted.
I’d tried other methods and none of them worked well enough to get the powdered consistency I needed for the sugar or the salt.
@ nearly $50.00 S&H I can’t afford one!
I am pretty simple…I like to take fat free sour cream and mix in some fresh dill…yummy! Also dip strawberries in sour cream and then in brown sugar. YUM!
What a great idea!
I am pretty simple. I like to take some fat free sour cream, add some fresh dill weed to it. YUM! Also dipping strawberries in some sour cream and then into some brown sugar is my new latest favorite dip. YUM!
Here’s my contribution – Key Lime Pie dip – we serve it with fruit, graham crackers, pretzels, and Cinnamon Toast Crunch cereal.
2/3 cup sweetened condensed milk
4 ounces cream cheese, softened
1/4 cup fresh lime juice
1/2 cup heavy cream
3 tablespoons confectioners’ sugar
1. Beat together milk and cream cheese on medium speed until smooth. Mix in lime juice.
2. In another bowl, beat together cream and sugar on medium speed to firm peaks.
3. Fold together the mixtures.
Serve immediately or chill and serve cold.
Wild Mushroom Dip
Ingredients
2 cups dry white wine such as Chardonnay
2 .5 oz. containers dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
2 8 oz. packages cream cheese, cut into 1-inch cubes
2 10-3/4 oz. cans condensed cream of mushroom soup
2 cups shredded mozzarella cheese
1 tsp. dried tarragon
1 tsp. salt
1/2 tsp. ground black pepper
Directions
1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10
minutes to rehydrate.
2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.
3. In a large bowl combine pureed mushroom, 2/3 cup reserved
mushroom liquid, and remaining ingredients. Mix thoroughly and
pour in a 4-quart slow cooker.
4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through. Makes 12 servings.
I’ve been making this easy party dip for years, and it’s always gone fast. Easy to double or tweak for individual taste.
one pkg of cream cheese
one can of Hormel No-bean Chili
one cup (more or less for taste) of shredded cheddar
layer into a microwave safe bowl, pie dish or casserole pan in the order above, or just mix it all up (actually better this way since the cheddar tends to get tough after it cools)
nuke it til the cheese is melty (start at about 2 minutes), serve with tortilla chips/dip bowls or the scoop-type corn chips
add kick/variety with Rotel diced tomatoes, diced onions, beans, bell pepper…play with it!
1500 days ago
[...] dip recipe you’d like to share? Email it to me – the address is in the sidebar, or enter our Magic Bullet contest. Hurry though there are three days [...]
Oh oh! My favorite dip (after guac, which I prefer having handed to me on a platter…) is Spinach dip.
I totally cheat and use the Happy Valley Ranch dressing seasoning packet and mix it with fat free sour cream and frozen spinach.
I could eat that stuff by the bowlful.
Though now I need to go try some of the recipes others have posted!
Black Bean and Corn Salsa
1 can black beans, drained and rinsed
about 2/3 can sweet corn or Mexican corn, drained and rinsed
1/4 of a big red onion, minced
2 cloves garlic, minced
juice of two limes
salt and pepper
2 tomatoes, chopped fine and drained
1-2 serrano, veins and seeds removed and minced
1 c. cilantro, chopped fine
1 ripe but firm avacado, cut into small cubes
Place chopped tomatoes in a colander and toss with a little salt. Combine lime juice, onion, garlic, serrano, a little salt and pepper, and the cilantro in medium mixing bowl. Let these sit for a bit so the tomatoes can drain and the lime juice can “cook” the onions and garlic. Drain the corn and beans in two more colanders (or one together would probably be fine). When everything is prepped, combine all ingredients and mix gently with your hands or a wooden spoon. Serve with whatever you like–especially good on tacos and probably eggs.
This takes a bit of work in the prepping, but I can see how the bullet might make that easier.
Seven layer bean dip
1 can refried beans
1 package taco seasoning mix
1 package cream cheese, softened
1 cup salsa
2 cups shredded mexican cheese blend
2 cups shredded lettuce
1 can sliced ripe olives, drained
1 medium tomato, diced
tortilla chips to dip
mix refried beans and taco seasoning mix. Spread as bottom layer in a large platter.
Layer cream cheese next over the bean mixture.
Then salsa, lettuce, cheese, olives and tomatos. keep in refrigerator until time to serve.
Hi! Here’s a recipe for mango salsa that’s really tasty:
1 mango – peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
Just mix all the ingredients together and refrigerate until ready to use. YUM! :)
1503 days ago
[...] For reference, here’s a recent product review from my blog She Knows Parties. [...]
I hate to copy but I am like Valerie above – Lipton Onion Soup Mix and Sour Cream – always gets eaten at parties – simple taste and simple to make. I also like those powder mixes you get at craft shows – I like the pizza one the best – same thing -you just add sour cream!!
Thanks for the chance to win. I really want one of these. My daughter and I have started to eat healthier and are experimenting with smoothies and our blender is terrible for making them (ice doesn’t get small enough- always has lumps) and so messy!
Thanks
Dorothy
Balsamic Bean Dip
1 15oz can cannellini beans, drained
2 tbl olive oil, extra for drizzling
1 tbl balsamic vinegar, extra for drizzling
salt & peppper to taste
pita chips and asst veggies
mix in food processor till smooth. place in serving bowl and drizzle with olive oil and vinegar. serve with pita chips and or veggies
Simple salsa:
1 can drained and diced tomatoes
Chop some fresh tomatoes and onions (according to how much you’d like). Add lime juice, parsley and some birds’ eye chilis according to taste. Yum! Goes great on steak sandwiches too!!
1506 days ago
[...] morning my party planning friends. I’m receiving so many wonderful recipes for our Magic Bullet giveaway, I thought it would be great to bring them from the comments and share with you here. I [...]
Really, really easy dill dip:
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
2 tsp dill
1/2 tsp seasoned salt
Combine the two wet ingredients, then stir in the dill and salt. This is great on vegetables or chips!
I’m a veggie-loving person and people usually like to have a dip with their baby carrots so a packet of ranch-flavored powder and 16 oz of plain yogurt is a good compromise for health. :)
I’m always asked to bring the spinach dip in the bread bowl to all my family outings:
1 package vegetable soup mix (Knorr)
16 oz sour cream
1 cup mayo
1 small package frozen chopped spinach, thawed and water squeezed out)
3 scallions, chopped
Mix all together and chill for four hours.
Hollow out a bread bowl (pumpernickel is perfect) and cut up the insides to use as dippers.